Citric Acid Free Fish Bone Broth

There is something deeply nourishing about a slow-simmered broth made entirely from scratch, and this fish bone broth delivers that in the most wholesome way possible. Mild white fish bones and heads form the base, coaxed into a golden, mineral-rich liquid with the help of a splash of apple cider vinegar — a gentle acid that draws nutrients out of the bones without introducing any citrus-derived ingredients. Aromatics like leek, garlic, fresh ginger, and a touch of turmeric give the broth warmth and depth, while thyme, parsley, and bay leaves round everything out with a clean, herbaceous finish. For anyone navigating a citric acid sensitivity, store-bought broths and stocks are often a minefield of additives and preservatives, making a homemade batch like this one genuinely invaluable. The technique is straightforward — soak, skim, simmer low and slow, then strain — and the result is a beautifully clear, savory broth that you can sip on its own or use as a base for soups, sauces, and grains. It keeps in the fridge for up to four days or freezes beautifully, so a single batch goes a long way toward stress-free, safe cooking all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →